What are the main ingredients in Butter Bean Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Butter Bean Stew?

Calories: 669, Carbs: 102 grams, Fat: grams, Protein: 22 grams, Sugar: 29.9 grams, Salt: 6629 grams

How do I prepare Butter Bean Stew?

QUICK QUINOA: Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. AMAZING AROMAS: Return the pan to medium heat with a drizzle of oil. When hot, fry the rinsed curry leaves and the mustard seeds until sizzling, 1-2 minutes (shifting occasionally). Add the sliced onion, the diced carrot, the grated garlic, the chopped celery, and the NOMU rub, and fry until golden, 8-10 minutes (shifting occasionally). TANGY, CREAMY & ZESTY: Add the coconut & tomato sauce and 300ml of water, and bring to the boil. Reduce the heat, cover, and simmer until reduced and thickening, 10-15 minutes (stirring occasionally). In the final 5 minutes, mix through the drained beans and the lemon juice (to taste). A MEMORABLE MEAL: Dish up the steaming quinoa and pour over the hearty veg stew. Garnish with the chopped coriander and the toasted seeds. Now, dig in!

What should be prepared from my kitchen to make Butter Bean Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Butter Bean Stew

Good. Better. Butter Bean Stew! With the seasons shifting, you need a reliable, rich stew recipe for the colder nights ahead. This recipe offers layers of butter beans, tomato passata, quinoa & coconut milk – given extra warmth with the spice of curry leaves & mustard seeds. Grab a bowl, nestle on the couch, and watch a good movie for a great night in.

Butter Bean Stew

with carrot, curry leaves & fresh coriander

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Butter Beans
Carrot
Celery Stalk
Celery Stalks
Coconut & Tomato Sauce
Curry Leaves
Fresh Coriander
Garlic Clove
Garlic Cloves
Lemon Juice
Mustard Seeds
NOMU Oriental Rub
Onion Red
Quinoa
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

QUICK QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AMAZING AROMAS
Return the pan to medium heat with a drizzle of oil. When hot, fry the rinsed curry leaves and the mustard seeds until sizzling, 1-2 minutes (shifting occasionally). Add the sliced onion, the diced carrot, the grated garlic, the chopped celery, and the NOMU rub, and fry until golden, 8-10 minutes (shifting occasionally).
TANGY, CREAMY & ZESTY
Add the coconut & tomato sauce and 150ml of water, and bring to the boil. Reduce the heat, cover, and simmer until reduced and thickening, 10-15 minutes (stirring occasionally). In the final 5 minutes, mix through the drained beans and the lemon juice (to taste).
A MEMORABLE MEAL
Dish up the steaming quinoa and pour over the hearty veg stew. Garnish with the chopped coriander and the toasted seeds. Now, dig in!

Quinoa - 75ml
Sunflower Seeds - 10g
Curry Leaves - 3g
Mustard Seeds - 5ml
Onion Red - 1
Carrot - 120g
Garlic Clove - 1
Celery Stalk - 1
NOMU Oriental Rub - 10ml
Coconut & Tomato Sauce - 200ml
Butter Beans - 120g
Lemon Juice - 10ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

QUICK QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AMAZING AROMAS
Return the pan to medium heat with a drizzle of oil. When hot, fry the rinsed curry leaves and the mustard seeds until sizzling, 1-2 minutes (shifting occasionally). Add the sliced onion, the diced carrot, the grated garlic, the chopped celery, and the NOMU rub, and fry until golden, 8-10 minutes (shifting occasionally).
TANGY, CREAMY & ZESTY
Add the coconut & tomato sauce and 300ml of water, and bring to the boil. Reduce the heat, cover, and simmer until reduced and thickening, 10-15 minutes (stirring occasionally). In the final 5 minutes, mix through the drained beans and the lemon juice (to taste).
A MEMORABLE MEAL
Dish up the steaming quinoa and pour over the hearty veg stew. Garnish with the chopped coriander and the toasted seeds. Now, dig in!

Quinoa - 150ml
Sunflower Seeds - 20g
Curry Leaves - 5g
Mustard Seeds - 10ml
Onion Red - 1
Carrot - 240g
Garlic Clove - 1
Celery Stalk - 1
NOMU Oriental Rub - 20ml
Coconut & Tomato Sauce - 400ml
Butter Beans - 240g
Lemon Juice - 20ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

QUICK QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AMAZING AROMAS
Return the pan to medium heat with a drizzle of oil. When hot, fry the rinsed curry leaves and the mustard seeds until sizzling, 1-2 minutes (shifting occasionally). Add the sliced onion, the diced carrot, the grated garlic, the chopped celery, and the NOMU rub, and fry until golden, 10-12 minutes (shifting occasionally).
TANGY, CREAMY & ZESTY
Add the coconut & tomato sauce and 450ml of water, and bring to the boil. Reduce the heat, cover, and simmer until reduced and thickening, 15-20 minutes (stirring occasionally). In the final 5 minutes, mix through the drained beans and the lemon juice (to taste).
A MEMORABLE MEAL
Dish up the steaming quinoa and pour over the hearty veg stew. Garnish with the chopped coriander and the toasted seeds. Now, dig in!

Quinoa - 225ml
Sunflower Seeds - 30g
Curry Leaves - 8g
Mustard Seeds - 15ml
Onion Red - 1
Carrot - 360g
Garlic Cloves - 2
Celery Stalks - 2
NOMU Oriental Rub - 30ml
Coconut & Tomato Sauce - 600ml
Butter Beans - 360g
Lemon Juice - 30ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

QUICK QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AMAZING AROMAS
Return the pan to medium heat with a drizzle of oil. When hot, fry the rinsed curry leaves and the mustard seeds until sizzling, 1-2 minutes (shifting occasionally). Add the sliced onion, the diced carrot, the grated garlic, the chopped celery, and the NOMU rub, and fry until golden, 10-12 minutes (shifting occasionally).
TANGY, CREAMY & ZESTY
Add the coconut & tomato sauce and 600ml of water, and bring to the boil. Reduce the heat, cover, and simmer until reduced and thickening, 15-20 minutes (stirring occasionally). In the final 5 minutes, mix through the drained beans and the lemon juice (to taste).
A MEMORABLE MEAL
Dish up the steaming quinoa and pour over the hearty veg stew. Garnish with the chopped coriander and the toasted seeds. Now, dig in!